Where do you find Jan Cousteau's favorite court bouillion recipe for lobster?

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Jan Cousteau's favorite court bouillon recipe for lobster was published in the tenth and last issue of Fathom magazine. Her recipe appears on p. 38 in the Fish Dish section. Court bouillon ("briefly boiled liquid") is a flavored liquid that traditionally is used for poaching or quick cooking fish and seafood.

Fathom, a marine diving magazine, was published from December 1970 to early 1973 by Gareth Powell & Associates in Australia.

Well, it depends on the category. My personal favorite recipe is for Candy-Topped Brownie Torte from www.BettyCrocker.com. If you want the recipe, just go to www.bettycrocker….com and in the top left search box search Candy-Topped Brownie Torte.

try this website for his macaronie and cheese with prawns recipe :.
http://www.bravotv.com/top-chef-masters/videos/hubert-kellers-macaroni-and-cheese.
it's a video where Fab…io shows you how to create Chef Keller's winning dish.

he should be behind the desk[in the background] in town hall, asleep... in my animal crossing that's where he is but i have animal crossing: city folk for the wii..... i hope …its the same :)) - if theres special event or holiday going on then he will be it front of the town hall

Jan Cousteau adds white wine and white vinegar to the cooking water in her court bouillon recipe for lobster. She also has a bouquet garni . Her bouquet garni is made of … bay leaves , carrot , celery , cloves , onion , parsley , peppercorns , and thyme . Court bouillon ['briefly boiled liquid'] is a flavored liquid that traditionally is used for poaching or quick cooking fish and seafood. Jan's recipe for court bouillion for lobster was published in the tenth and last issue of Fathom magazine in 1973. For Jan's recipe, please visit the link provided below.

I'm sure others will add other recipes but here is one: Buy ham bone, a head of cabbage, and at least 10 potatoes. Wash the cabbage. Peel off outside leaves and discard. Fill …large stew pot with water. Peel off, or cut the cabbage intofourths or smaller. Add cabbage to water with ham bone. Bring pot to a boil then let simmer over a few hours. Peel the potatoes. Wash them. Dice potatoes and add to the pot. Test potatoes with a fork-- when soft, it is done. Do NOT drain the liquid-- during cooking you may need to add 1/4thcup of water. Garnish with margarine or butter, salt and pepper. Delicious!